A big thank you goes to my big brother who gave me this recipe. It’s a guaranteed way to never burn your omelettes again because it doesn’t require a frying pan. Instead, you use a Ziploc bag and a pot of water. The freezer bags work best due to their added thickness. You can easily cook this up in the morning while you’re getting ready and without a worry. Leaving the eggs cooking longer than suggested actually has little negative impact on them. They might get a bit tougher, but that’s all. And best of all, you can add nearly anything to it depending on what you feel like, or what’s in the fridge.

Ingredients

2 eggs
salt and pepper
1/4 cup shredded cheese

1. Crack the eggs into a Ziploc bag. To make this easier, put the bag in a bowl beforehand to hold it for you. Add the cheese, salt, and pepper; then seal the bag with as little air as possible inside. Squish and shake the bag til the eggs are mixed.
2. Fill a pot with enough water to just cover the top of the eggs in the bag. Bring it to a boil before placing the bag inside. Be careful not to let the bag touch the sides of the pot for too long or else it will melt. Let it cook for 2-3 minutes then flip the bag over. Cook for another 2-3 minutes then remove from the water. Let it cool for a minute or so before opening and serving.

 In short, don’t do this